Herbs

To freeze: It&#;s worth freezing herbs that you use regularly, such as mint, parsley, chives, and tarragon. Wash and dry them before freezing whole in freezer bags, or chopped into ice cube trays covered with water.

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To defrost: They can be cooked from frozen in casseroles, stews and sauces. Or, if adding to salads or to drinks, defrost in the fridge overnight.

Learning techniques for freezing herbs is a great way to ensure your extra summer harvests can be used to brighten up dishes in the middle of winter. If you have an herb garden planted in your yard, chances are there's an abundance of fragrant thyme, rosemary, dill, and other edible greens ready to be added to all kinds of recipes. When there's too much of that quick-growing basil sprouting, and you're tired of making pesto, preserving it is the way to go. Follow our easy tips for freezing herbs so you don't have to waste any of those bold flavor boosters.

How to Freeze Herbs 3 Ways

To prep herbs for freezing, rinse herb sprigs in cool, clean water; drain. Use a salad spinner to remove excess water; pat dry with paper towels.

How to Freeze Whole Herbs

Spread clean, dry herbs (leaves and stems) in a single layer on a cooking tray, and put the pan in the freezer for about one hour or until frozen. (This is known as flash freezing and also works well on other fruits and veggies.)

Put the frozen herbs into labeled, sealed containers. Be sure to push all the air out of the containers before sealing them, and store them in the freezer for one to two months.

Test Kitchen Tip: Chop chives and lemongrass before freezing them. These herbs are thin and will freeze in minutes.

How to Freeze Herbs in Oil or Water

Snip or finely chop fresh herb leaves and place them loosely into compartments of an ice cube tray. Carefully pour olive oil or water over the herbs to cover. Use a spoon to gently submerge the herbs. Place ice cube trays in the freezer; freeze until firm. If desired, remove frozen cubes from tray and store in a resealable plastic freezer bag. Freeze up to three months. To use, drop an herb cube into hot soup or sauce.

Food Safety Tip: Herbs in olive oil can be stored in the refrigerator only up to three days. Botulism spores from the soil may be present on herbs and thrive in oil&#;s oxygen-free environment.

How to Freeze Herb Pesto

One of our Test Kitchen's favorite ways of freezing herbs is to mix them with oil and freeze in ice cube trays. Make a paste by mixing &#; cup oil with two cups fresh herbs in a blender until smooth. Alternatively, you could make a batch of your favorite pesto to freeze. The paste freezes beautifully in sealed jars or ice cube trays that are thoroughly wrapped to make them airtight. You can also remove the cubes once frozen and store them in a plastic freezer bag. The herb paste will keep for about a week in the refrigerator.

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In winter, toss a frozen herb paste cube into your dishes for a garden-fresh taste. Herbs that are good candidates for grinding into paste include basil, chervil, cilantro, coriander, dill, fennel, marjoram, mint, parsley, rosemary, sage, savory, and tarragon.

Andy Lyons

Herbs That Freeze Well

If you have a garden full of herbs but don't know which will freeze best, here are some that do particularly well in the freezer.

• Basil
• Borage
• Chives
• Dill (better frozen than dried)
• Lemongrass
• Mint
• Oregano
• Sage
• Savory (both winter and summer)
• Sorrel (better frozen than dried)
• Sweet woodruff
• Tarragon
• Thyme

Tips for Freezing Herbs

Now that you know about freezing herbs, here are some tips to ensure they'll be at their best when stored.

• Check the temperature of your freezer to ensure it maintains the proper temperature for food storage. Freezers should be zero degrees Fahrenheit.
• Take a moment to label foods before storing them. Use a permanent marker to note the name of the herb, the quantity, and the date it was frozen.
• Herbs can be frozen in water to make decorative ice cubes for party drinks. Freeze strawberries and their leaves, mint sprigs, and woodruff sprigs in a silicone ice mold with a lid for easy release. Or, if you have a big punch bowl, try freezing your herbs into an ice ring or block. Boil the water first to make it clear. Once it's cooled, fill the bottom of the mold with the boiled water and freeze. Arrange the herbs you plan to freeze, then continue adding water until the mold is filled, and then freeze again.

The Best Containers for Storing Frozen Herbs

These containers are the best for freezer-bound foods:

• Freezer-safe containers: Look for a phrase or icon on the label or container indicating they are designed for freezer use.
• Glass jars with tight-fitting lids: All major brands of canning jars are acceptable for use in the refrigerator and freezer.
• Plastic freezer bags: Use bags designated for freezing, such as reusable storage bags and vacuum freezer storage bags. These are made of thicker material than regular plastic bags and are more moisture and oxygen resistant. Instead of a vacuum sealer, you can use a straw to suck the air out of bags.

How to Thaw Frozen Herbs

In most cases, you don't need to thaw herbs before use. When frozen herbs thaw, they'll get darker and limp, so we recommend adding them to recipes while still frozen. They'll do best in dishes like soups, casseroles, or breakfast skillets rather than fresh uses like pesto (we'll get to that below) or as a garnish.

There you have it. Even if you don't have a green thumb, starting a garden with easy-to-grow herbs in your yard (or containers) is a great way to add fresh flavors to your meals.

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